Director of Food and Beverage

HHM Hospitality; New York (NY); On-site; USD 170,000 - 180,000; Full time

Job summary

The Manner, a luxury lifestyle hotel in SoHo, seeks a strategic and culinarily minded Director of Food and Beverage to oversee all F&B functions and premium outlets while driving financial performance and guest satisfaction.

You will lead a talented team, uphold New York City health standards, manage the annual F&B budget, forecast revenues and expenses, and innovate menus in line with NYC culinary trends.

Qualifications

• Bachelor’s degree or equivalent experience required.
• Progressive food and beverage management experience in a similar size hotel/venue required.

Responsibilities

• Lead and develop the hotel F&B team to meet standards.
• Monitor service, sanitation, and guest satisfaction.
• Oversee inventory and procurement processes.
• Manage labor costs and annual F&B budget.
• Forecast revenues and expenses to meet financial goals.
• Ensure NYC Health Dept compliance.
• Innovate menus aligned with NYC culinary trends.
• Oversee supply chain, ordering, and receiving.

Skills

Team leadership

Budgeting

Revenue optimization

Regulatory compliance

Strategic thinking

Education

Bachelor's degree or equivalent

Job description

Overview

Director of Food and Beverage at The Manner, a sophisticated luxury lifestyle hotel located in the heart of SoHo, seeks a strategic and culinarily minded leader to oversee all food and beverage functions and premium outlets, ensuring the division meets established financial goals while operating in accordance with elevated guest service and sustainability standards. You will manage operations in one of the world's most dynamic culinary markets and lead a team delivering exceptional, trend-setting dining experiences for global travelers and local New Yorkers.

Responsibilities

• Team Leadership: Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with hotel standards.
• Service Standards: Monitor performance to ensure adherence to all service, sanitation, and productivity standards, driving exceptional guest satisfaction in a competitive hospitality landscape.
• Inventory Control: Monitor and control food and beverage inventories, as well as related equipment.
• Financial Management: Monitor and control labor costs, and develop and manage the annual food and beverage budget.
• Revenue Optimization: Monitor and forecast food and beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis.
• Regulatory Compliance: Maintain cleanliness and sanitation levels to New York City Department of Health required ratings at all times.
• Culinary Innovation: Manage food preparation and implement new menu items that increase customer satisfaction, enhance the perception of value, and align with NYC culinary trends.
• Supply Chain: Implement and monitor ordering and receiving programs to ensure proper quantity and prices on all purchases.

Requirements

• Bachelor’s degree or equivalent experience required.
• Progressive food and beverage management experience in a similar size hotel/venue required.

Work Environment

• Work schedule varies and may include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling, or crouching.

Compensation

Minimum: USD $170,000.00/Yr. | Maximum: USD $180,000.00/Yr.